Pumpkin, Pine Nut & Spinach Strudel; Crispy, golden, flaky pastry filled with a golden, sweet pumpkin and spinach center with earthy toasted pine nuts and a hint of caraway seeds. Perfect in any season for lunch or dinner!
A quick post is a good post. You know those days; its almost midnight, I am determined to post this and I am exhausted!
Kitchen full of dirty dishes, lunch packed and ready for Wednesday, dinner done and a table full of fondant cupcake toppers for a weekend order (so cute… babies dressed as rabbits, butterflies and bears… oh my! To see the pics, follow me on Facebook and Twitter. Links are on the right hand side → ) as well as a long day at work. Today is officially done and I mean DONE. I am ready for mind numbing TV, a hot cup of tea and to gently fade off to sleep. Let’s hope the kitchen fairies magically come and clean the kitchen, sometime between now and when I wake up (hint, hint)
This recipe actually fits in well with how I am feeling. It is pretty easy and doesn’t take too long to make. At this moment, I can hear my dear late aunty with her unique (dirty) sense of humour saying ‘ohh, you’re easy are you?!’…so to clarify, no – just tired, pretty lazy and taking the absolutely easiest path I can find. Mind you, this is the lady that when asked if she wanted potatoes in their jackets for dinner, she replied ‘only if they are wearing pants as well’. I miss her laugh.
This can be made in advance and is great for lunch or dinner. The bright orange pumpkin and deep green spinach add a splash of colour to your table, making this a perfect autumn, winter, spring or summer dish. Serve with a fresh crisp salad or as a side with a hearty warm soup. The filo pastry is light and crispy, leaving you to enjoy the sweet pumpkin center.
So without any further delay, I give you Pumpkin, Pine nut and Spinach Strudel.
What are your ‘go to’ foods on those days? Or perhaps you just have a family member that makes you smile. We would love to hear about your cooking adventures, leave us a comment below!
- 1½ tablespoons olive oil (+ extra for pastry)
- 1 large (200 grams) brown onion - finely diced
- 2 cloves garlic
- 550 grams pumpkin - diced into approximately 1cm cubes
- 2 tablespoons water
- 130 grams fresh baby spinach leaves
- 10 grams (small bunch) fresh parsley- finely chopped
- 140 grams low fat ricotta
- salt and pepper to taste
- ½ teaspoon caraway seeds
- 50 grams toasted pine nuts
- 6 sheets of filo pastry
- poppy seeds (optional)
- Preheat the oven to 180 degrees Celsius.
- In a non stick fry pan, heat the olive oil and add the onion. Fry until they become translucent.
- Add the garlic and pumpkin. Fry the pumpkin for 5 minutes, then add two tablespoons of water to help the pumpkin to cook.
- Once the pumpkin is cooked, add the spinach leaves and parsley. Stir well and cook until the spinach leaves wilt.
- Add the ricotta, pine nuts, salt and pepper and caraway seeds. Mix well and cook for 5-10 minutes until any moisture has evaporated and all of the ingredients are well mixed.
- Line an oven tray and follow the instructions on the filo pastry packet. Some will tell you to lightly brush the layers with olive oil between each sheet (I do). Lay one sheet, spray or brush with oil and add another on top. Repeat until all sheets are used.
- Place the pumpkin mixture in the center of the pastry and wrap the pastry like a present, ensuring you tuck in all of the edges.
- Spray/brush the outside of the pastry with the olive oil and sprinkle with poppy seeds.
- Place in the oven until the pastry is crispy and golden. Usually 10-15 minutes.
- Left overs can be stored in the fridge (wrapped) and reheated in a hot oven.
The following information is a guide only and will vary depending on your specific ingredients. Your daily values will depend on your age, health and genetic predisposition. This is based on 6 serves.
♥ Why we love this recipe ♥
Good source Vitamin K, C & A
Low estimated cholesterol
Low estimated Glycemic Load